How I Taught My Brother To Cook
Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)
La raclette
Latest Videos
-
Dylan's Cheese Omelet
07:18 -
How To Work Up An Appetite Or Work Off Your Tha...
02:48 -
CHEESEBURGER
02:11 -
LA TARTE AU CHEVRE 0001
01:03 -
LA TARTIFLETTE
02:46
-
Comment by John Barrows on December 19, 2008 at 6:28am - I love it! Can you accomplish the same thing just using the oven broiler? I guess you could also "roast" the raclette in a fireplace, n'est pas? like I did with the bread.
-
Comment by Laura on December 19, 2008 at 6:35am -
This is the way you can eat la raclette in a restaurant
Sure you can use a fire place but it goes much faster than the electric raclette ... and no time to talk to eatch other !!
-
Comment by Patrick on December 19, 2008 at 12:58pm - Oh, I don't know.................looks like some kind of modern gadget (instrument of the kitchen) you're using there. What would the shepherds think?! The ingredients are great but I would stick to a more traditional method. I am not exactly "Mr. Modern".
-
Comment by John Barrows on December 19, 2008 at 2:15pm
- Patrick has only one modern gadget ... it's called a knife. He's probably descended from the shepherds.
Add a Comment
About
Buy our book now.
Visit "the Road Kill Cafe" - our virtual diner PLUS Visit Uncle Claude's Victory Garden
Latest Activity
think liverwurst, Patrick, and you have the general idea - though that is made with pork liver, and has other ingredients not unlike my white hots. but the texture and livery taste are reminiscent. Foie gras is richer, creamier, and simply the liv...
ok, pretend I used foie gras instead of cinnamon. That would be your French version.
Listen up older brother. The use of a pasta machine would spell disaster. You would have to have a machine where the rollers were easily removed for cleaning. Otherwise, the butter would leave residue on the rollers and eventually become rancid. I...
No humor at you, just us two brothers going at each other because that's what we do.
I like liver but I've never had this. I'm not as worldly defined as my brother nor do I have his extended palette. However, that does not inhibit my simple conco...
cinnamon ... non non non !
Foie gras is expensive ! So, Middle class people like us, eat foie gras for Christmas and new year time or special event !
It's easier too to buy foie gras all the year and not to expensive ...
I can't understand the humor up there but forget it !
How nice (and dainty) there, Mary. Don't drip any on your skirt.
Anyway, Laura, what do you mean "early"? Is this served only certain times of the year over there? (or do you mean the time of day?)
typically, toast points are served with a soft-boiled egg with it's top lopped off and sitting in an egg cup. with the pointy ends of the toast, one can dunk his or her toast into the egg yolk. get the "point"?
To understand the "toast point" controversy, go here. Johnny is into toast points. As a matter of fact he is known regionally as Mr. Toast Point. An envious position for anyone deep in toast point tradition and preparation.
that's just Patrick's attempt at humor
just no-knead dough bread toasted !
the concept is the same, but the puff pastry is lighter in texture (but richer - a batch of puff pastry is made with 4 cups of flour and 3 sticks of butter). Lots of folding and rolling - I bet a pasta roller would work!
Yeah, boy! Go get'emm Mahatma Johnny Gandhi.
LOOK JOHNNY!!!!!..................TOAST POINTS!!!!
Actually, Laura has a good idea here. Instead of using the typical dough for a calzone, the puff pastry would probably work very well. I think I will do a little experimenting. Of course, puff pastry does not want to become part of you DAILY diet ...
ah, yes - duck fat!
We ate our last one two weeks ago (that we brought back from Paris last year).
I know its a little early for it but I couldn't resist !
Badge
© 2009 Created by John Barrows on Ning. Create a Ning Network!
You need to be a member of How I Taught My Brother To Cook to add comments!
Join this Ning Network